SPAGHETTI WITH CHARD, CHILES, AND ANCHOVIES
I had pasta and anchovies on the mind because a friend’s dad was waxing poetic about a simple anchovy-garlic pasta and it sounded lovely. I decided to go with this version because it included greens.
This is a very simple dish – anchovies are melted into olive oil, garlic and chile flakes added, then the chard stems, and finally the leaves. Then the pasta goes in, plus olive oil and lots of grated cheese.
I made a few substitutions: linguine for spaghetti and choy sum / yu choy for Swiss chard.
This was delicious and quick. Don’t skimp on the garlic, anchovies, or chile – they are all necessary to bring it home in such a simple prep.
I thought the anchovy flavor was too subtle, so I added some fish sauce at the end along with a splash of vinegar for balance. Next time I might also add some pangrattato to finish.
